Mediterranean fish stew is a favorite dish, partly because it contains so many of the things I love in one bowl. It’s also pretty versatile; you can make it as is or swap out the veggies for ones that you prefer, and I made it with tilapia this time around, but you can use any firm, white fish like cod or turbot. The first time I made it, I didn’t include the potatoes and I added a couple of bay leaves. The second time, I decided to kick it up a little by adding Old Bay seasoning and jalapeño pepper for a little more heat and spice. The recipe below is my last and, for me, my best version.
1 large onion, roughly chopped
2 baby bok choy, roughly chopped into bite-sized pieces
2 tablespoons olive oil
28 ounces diced tomatoes
1 pound new potatoes, peeled and cubed (optional)
1 cup chicken stock
1 jalapeño pepper, seeded and diced
2 tablespoons garlic paste or diced fresh garlic
1 teaspoon Old Bay seasoning
1 pound tilapia, cut into bite-sized pieces
1 cup pitted olives
Large (5-quart) pot, with lid
Measuring cups and spoons
1. Cook chopped onions and bok choy in oil over medium heat, stirring frequently until tender — about 5 minutes.
2. Add tomatoes, potatoes, stock, jalapeño, garlic, and Old Bay. Stir. Reduce heat to medium-low.
3. Cover pot and let simmer about 20 minutes. If you’ve added potatoes, they should be fork tender by this time.
4. Add tilapia and olives. Stir. Cover and cook until fish is opaque — about 5 minutes.
NOTES & TIPS
• No tilapia? Any firm white fish will do, such as cod or red snapper. Avoid substituting oily fish, like tuna or mackerel; their stronger flavor can be overpowering. Also, avoid any fish with very flaky or tender flesh, as it will fall apart in the stew.
• I like to use a mix of green and kalamata olives for this dish. Use whichever you prefer.